CAVEAT Emptor: Today’s issue is a little morbid, albeit in an oddly lavish way. If you disagree with matching the topic of food with “kicking the bucket,” I’d understand if you put this magazine down and watch ASAP instead. But if not...
In the spirit of Halloween and All Soul’s Day, I was tasked to ask foodies about their choice menu before they pass on to the next life. If it were to be your last, what would you want that meal to be?
I think it’s a relevant question, especially if you are the kind whose life is defined by flavors as much as by faith, festivities or frustrations. I know my Lola Sally, a music professor who appreciated cuisine as much as music, hated having tubes in her nose and nutrition through needles instead of her favorite Dulcinea salpicao before passing on to the afterlife.
Personally, since I envision my tombstone to read, “I ate therefore I lived,” I would want the following: an amuse bouche of goose liver pate with caviar, a soup of sinigang sa bayabas, a starter of cochinillo (primarily the skin). My main dish would still be a rich adobo (the kind with liver) with sinangag followed by my mom’s bangus kare-kare or an amazing pochero. And to cap the last meal off, strawberries dipped in melted chocolate and cognac-filled chocolate truffles. I’d have the soup and starters with a Pinot Grigio, the adobo with a Margaux (the kind that can be exchanged for an engagement ring) and the strawberries with champagne. As you have correctly observed, the point is to be in heaven before you get there.
Since libreng managinip (we’re free to dream), I realized that I am not alone! The bucket lists of foodie friends also revolve around indulgent treats, comfort food and... alcohol. (For what is the afterlife without spirit?)
Comfort Food, both simple and indulgent.
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| Bettina Osmena |
Bettina Osmeña, aka Mrs. Serge Osmeña, Hostess with the Mostest:
“I have been controlling my food intake most of my life for fear of getting fat. But if I knew it were to be my last meal, this would be my bucket list: caviar galore, foie gras (love, love, love), slow roasted prime roast beef, Big Brother Angus cheeseburger, unlimited pizza with anchovies (my favorite) and fettucine alfredo (the original from Rome). AND Pinoy breakfast food: Vigan longganisa, tapa, corned beef, bacon, tuyo with sinangag (can’t remember when I last had this). The list goes on and on. I am totally nuerotic about my weight and yet I love food so much.”
Nana Ozaeta, Editor in Chief, F&B World
“Grabe naman, I’ve never thought of what I’d like to eat before I die. Baka naka-feeding tube na ako! OK let’s see—I’ll start with the most buttery and cheesy ensaimada, followed by the deepest, darkest flourless chocolate cake, and end with creamy gelato in as many flavors as I can sample. Halata bang may sweet tooth!”
Leica Carpo, Publisher, Sunday Inquirer Magazine
“Nothing formal—I would prefer a picnic overlooking a killer sunset view over an expanse of ocean that’s too blue to be real. Buckets of vintage bubbly: Cristale Rose or other prohibitively priced but divine bubbly meant only for special occasions so as not to be viewed as obscenely decadent. A cheese plate to end all cheese plates! With baskets of crusty bread... A fresh baked peach or berry pie with loads of fresh cream... Espresso with a dark chocolate truffle to finish it off... And if I’m still hungry—a burrito with loads of guacamole ;) ”
Sonja Ocampo, famous for her Cupcakes by Sonja
“Porterhouse dry aged steak, foie gras, truffles, toro tuna and plenty of cheese. Lots of wine and champagne. Anything with dark chocolate for dessert. Of course, all enjoyed with my dearest family and friends.”
A Menu for the Worldy Wise
Aun Koh, Publisher, Miele Guide
“First amuse-bouche: one perfect piece of toro-sushi and one piece of kobe beef sushi. Second amuse-bouche: one small steamer with two perfectly made xiao long bao dumplings. First course: a small plate of frito misto from Ostaria Boccadoro in Venice, Italy.
“Second course: a small portion of the truffled egg pasta from Buon Ricordo in Sydney, Australia. Third course: a few portions of Peking duck from Made in China, Grand Hyatt Beijing. Fourth course: the Iga beef millefeuille served at Kahala restaurant in Osaka, Japan. Fifth course: a simple scoop of mint chocolate chip ice cream. Post-meal: a plate of Pierre Herme’s macarons.”
Beth Romualdez, Author, “Cooking Lessons”
“Honestly, I don’t think I would be able to eat ‘before I kick the bucket.’ But if I must, I’d probably ask Joel Robuchon to grill for me his foie gras hamburger with a side dish of his heavenly mashed potatoes with truffles. I’m sure I’ll burp my way to heaven.”
Alya Honasan, Writer and editor extraordinaire, yogi, animal lover
“This is a weird line-up of stuff I like, so it might not go together, but what the heck. My last meal on earth: a big sushi boat with everything I love in it — squid, bean curd, salmon, fish roe, unagi. Or a nice South Indian thali (eat-all-you-can meal) with fabulous hot breads and basmati rice drowned in ghee. All of that washed down with a fabulous Riesling or a Malvasia Bianca. Then a big bowl of hot fudge sundae with hardened Belgian chocolate on it, or maybe some Indian gulab jamun. Then a nice cup of Indian filter coffee loaded with cardamom and spices. I know the psycho combination may wreak havoc on my stomach, but hey, I guess it won’t matter if I’ll be leaving my body soon, anyway, hehe.”
Pinoy Pride til the Last Breath
Tanke of 1521 Restaurant
“Before I become worm food, I’d like to treat my soul to this masterful meal that kicks off with my very own 1521 Chicharon Bulaklak topped with my mama’s yummy pickled kamias. Patay na kung patay!!! To wash off the sin, I’ll second this dish with Cyma’s Rocka Salata. But I’ll request Chef Robbie to send me off with a killer extra siding of seared foie gras topped with a lovely raspberry-apple sauce!!! ... I’ll proceed with this simple but absolutely scrumptious soup before I get snuffed: my Papa’s sinampalukang manok with young tamarind flower, complete with chicken feet and balunbalunan (gizzard). And follow through with my Mama’s killer Patang Luto sa Patis (pork leg cooked in fish sauce—the combination is to die for!!!)... with Ifugao rice. Given a chance to have it all, I’m having this final destination dinner with a large pitcher of fresh kinadkad (kinadkad OK, not blended!!!) melon juice with tons and tons of ice!!! Pure liquid heaven!!! And by the time I hear the beating of angel wings, I hope it would be by this unnamed gelateria just behind the Fontana di Trevi. I couldn’t think of anything more profound than being hitched off to the stars with a “tazza grande di gelati” filled with creamy melon and hazelnut on each hand, one for God and one for me.”
J Gamboa, Cirkulo
“Me, I’m easy. Sinigang na baboy.”
What’s YOUR bucket list? •
